Tennessee has a long history with barbecue, and Memphis is synonymous with pork 'cue, especially with pulled pork and a big ol' rack of ribs. However, beef and chicken are also make their way onto the plate.
Ribs can be prepared in what's referred to as "dry" or "wet" ways. Dry involves this part of pork getting rubbed with a dry spice mixture before being cooked. Wet is about the ribs being brushed with a sweet or tangy sauce before, during, or after the process or added on the side.
How barbecue came to be in Memphis is a story, too. The city's stance as a port brought in accessibility to ingredients shipped up the Mississippi River that would go on to be included in making barbecue. Over time, Memphis has seen some quirky takes (pizza, spaghetti, or nachos, anyone?). Still, it's the meat that matters. The city has more than 115 restaurants to partake in staples that can be paired with coleslaw and cornbread, baked beans, greens, and mac and cheese.
Where to eat: Charles Vergos' Rendezvous, which created the original Memphis style, a vinegar base with a dry rub; The Bar-B-Q Shop, originators of BBQ spaghetti; and Leonard's Pit Barbecue, the oldest operating barbecue restaurant in Memphis.
